1 Servings 40 min Cook
1 1/2 Tsp Olive Oil
1/4 Stalks, large (11 inches long) Celery
1/4 Medium (2-1/2" dia) Onions
1/4 Small Red Bell Pepper
1/4 Pepper, large (3-3/4" long, 3" dia) Yellow Peppers
1/4 Small Green Bell Pepper
1/3 Pepper Jalapeno Peppers
2 Cloves, minced Garlic
2 2/3 Oz Tofu
2 2/3 Oz, 1 link Turkey Sausage
1/2 Cup Vegetable Stock
1/4 Can (15 oz) Tomatoes
1/4 Cup Brown Rice
4 Tsp Spices Cajun Seasoning
1 Tbsp, crumbled Bay Leaf
1/4 Tsp, leaves Thyme
0 Tsp Cayenne Pepper
2/3 Oz Okra
1 Dash Salt
1 Dash Pepper
1 Tsp Chili Sauce
Heat 2 tbsp olive oil in a large sauté pan over medium-high heat.
Add celery, onion, bell peppers, jalapeno and garlic.
Sauté for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked.
Add the remaining tablespoon of olive oil, tofu, and sausage, and stir to combine.
Continue sautéeing for an additional 5 minutes, or until the sausage is cooked through.
Add the stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine.
Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally.
(Don't forget to stir, or the rice may burn on the bottom of the pan.
)
Once the rice is tender, add in the okra and stir to combine.
Let the mixture continue to simmer, stirring occasionally, about 5 minutes.
Remove bay leaf and season the jambalaya with salt, pepper, and hot sauce, if needed.
Remove from heat and serve with optional garnishes if desired.
